I designed my Wedding Anniversary Cake for my 25th year, I wanted a somewhat different cake, slightly inspired by tiramisu cream, but once composed it is completely different.
In 25 years we have always dreamed that for this event my husband and I would take a nice trip, but unfortunately, the inconveniences, as we have had many in these years together, were there.
This year we had to move for work reasons, then with this Covid that still doesn’t leave us alone, we didn’t feel like going around.
We see a lot of people on vacation, but honestly going around paying attention to everything is not a vacation!
Apart from this, the cake was something I cared a lot about, even if celebrated with family and then in the evening at the restaurant, but the cake cut still at home, a treat just for us.
Made with a sponge cake base, filled with cream and mascarpone and with that something that makes the difference inside the filling.
A cake that makes a good impression on every good occasion and I must say that I didn’t even expect such a result, try it to believe it!
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, I will put them on my fb page in your name.
About 420 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Minute
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Wedding Anniversary Cake
Ingredients for the sponge cake
- 4 medium eggs
- 1/2 cup sugar
- 1 1/2 cups softened butter
- 2 teaspoons baking powder
- 1 packet vanillin
- 2/3 cup all-purpose flour
- 7 oz whipping cream
- 9 oz mascarpone
- 2 1/2 tablespoons sugar
- leftover sponge cake from trimmings
- 3-4 tablespoons of alchermes
- 1 1/2 oz rum
- 1/3 cup water
- 2 1/2 tablespoons sweetened cocoa powder
Preparation of the Wedding Anniversary Cake
Preparation of the sponge cake
Start by placing the eggs, sugar, and vanilla in the mixer, and beat for 5-6 minutes at maximum speed until you get a frothy and fluffy mixture.
Slowly add the melted butter and continue to mix.
In a separate small bowl, sift the flour and baking powder together, and mix, adding them gradually to the mixture and blending well.
At this point, take a round baking pan of 10-11 inches in diameter and line it with parchment paper, pour in the mixture and level it.
Bake in a preheated oven at 350°F for about 18 minutes, checking the baking.
The sponge cake should be puffed up and not too colored.
Once cooked, remove it from the pan with all the paper, and turn it over onto another sheet of parchment paper, removing the paper from the base.
Preparation of the cake
From the sponge cake, cut out a circle of about 9 inches in diameter, place it on the plate where you want to create the cake, and soak the sponge cake circle with the rum and water mixture.
In the mixer, whip the cream, add the sugar, also add the mascarpone and mix well.
Cut the leftover sponge cake into cubes, transfer them to a bowl, and sprinkle with alchermes, mixing with a spoon, the result will be that the sponge cake will be colored here and there but not excessively soaked.
Take 3 heaping tablespoons from the cream and mascarpone mixture and set them aside in a small bowl.
Add the sponge cake cubes to the cream and mascarpone filling
….mix well with a spoon.
Place the adjustable ring for cakes around the soaked sponge cake, put the prepared mixture with alchermes cubes on the base of our cake and level well, then cover with the filling set aside, leveling well, and place in the fridge for at least 2-3 hours.
